Creamy, Boozy Festive Piña Colada Cheesecake | The Pickled Ginger

Name: Creamy, Boozy Festive Piña Colada Cheesecake | The Pickled Ginger
Total time: 110 min
Ingredients: 1 11.03-Ounce package Shortbread cookies (Approx 20 cookies) (Homemade or store-bought are fine); 1/4 Cup Unsweetened flaked coconut; 1/4 Cup Toasted Macadamia nuts; 6 Tablespoons Melted butter; 4 8-Ounce Packages Cream cheese (Room temperature); 1 15-Ounce can Cream of coconut (Like Coco Lopez) ((Not Coconut Milk)); 1 Cup Sour cream (Room temperature); 1 8-Ounce Can Crushed Pineapple, drained; 1/2 Cup Sugar; 5 Large Eggs (Room temperature); 1/3 Cup Coconut Rum; 1 Tablespoon Coconut extract; 1 8-Ounce container Candied Cherries (Soaked in Coconut Rum, sliced in half); 1 8-Ounce container Candied Pineapple (Soaked in Coconut Rum); 1/2 Cup All purpose flour (If you prefer a more dense cheesecake)

thepickledginger.com

Rum-soaked candied cherries and pineapple add a burst of flavor to this creamy piña colada-inspired baked cheesecake with a crunchy coconut and macadamia nut base.

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Ingredients

1 11.03-Ounce package Shortbread cookies (Approx 20 cookies) (Homemade or store-bought are fine)
1/4 Cup Unsweetened flaked coconut
1/4 Cup Toasted Macadamia nuts
6 Tablespoons Melted butter
4 8-Ounce Packages Cream cheese (Room temperature)
1 15-Ounce can Cream of coconut (Like Coco Lopez) ((Not Coconut Milk))
1 Cup Sour cream (Room temperature)
1 8-Ounce Can Crushed Pineapple, drained
1/2 Cup Sugar
5 Large Eggs (Room temperature)
1/3 Cup Coconut Rum
1 Tablespoon Coconut extract
1 8-Ounce container Candied Cherries (Soaked in Coconut Rum, sliced in half)
1 8-Ounce container Candied Pineapple (Soaked in Coconut Rum)
1/2 Cup All purpose flour (If you prefer a more dense cheesecake)